INGREDIENTS:
- 2 cups ragi (finger millet)
- 1 cup idli rice
- ½ cup urad dal (black gram)
- 25 grams fenugreek seeds
- Salt, to taste
INSTRUCTIONS:
Soak the ingredients:
In a large bowl, combine the ragi, idli rice, urad dal, and fenugreek seeds. Add enough water and soak them for 6 to 8 hours.
Grind the batter:
After soaking, drain the water and grind the mixture to a smooth, thick batter. The batter should be pourable but not too watery.
Mix and ferment:
Add salt to taste and mix well. Cover and let the batter ferment in a warm place for about 6 hours.
Steam the idlis:
Once fermented, pour the batter into greased idli moulds. Steam for 10–12 minutes, or until a toothpick inserted comes out clean.
Serve:
Unmould the soft, healthy ragi idlis and serve hot with chutney or sambar.